Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua

摘要

The effects of thermal stress and vitamin C were examined on the lipid peroxidation and fatty acid composition in the liver of thomfish. Small thomfish were cultured at 28, 32 and 36°C and then fed diets with 0, 80, 400 and 2000 ppm vitamin C-supplement, respectively, for 8 weeks. Fish fed a diet without vitamin C supplement and cultured at 36°C showed the highest values of hepatosomatic index and malondialdehyde, followed by fish fed a diet without vitamin C supplement and cultured at 32°C. Lipid peroxidation in the liver of fish was elevated by high water temperature and prevented by vitamin C. The % of polyunsaturated fatty acid (PUFA) in the liver lip~ was higher when fish were cultured at the lower water temperature. Vitamin C significantly reduced the % of PUFA and increased the % of saturated fatty acid (SFA) in the liver lipid. The % of SFA in the liver lipid was not affected by water temperature. We conclude that temperature and vitamin C significantly affected the lipid characters of liver in thomfish.